Heeman's Strawberry Trifle

Heeman's Strawberry Trifle

This strawberry trifle begins with a layer of angel food cake, Heeman strawberries, followed by a delicious whipped vanilla cream filling, all repeated for good measure. While decadent, this recipe is easy to make and a crowd pleasing combination that has bowls swiftly emptying. This is a modified version of our most requested recipe from Heeman's 1980 recipe flyer!

Ingredients:

1 cup/250mL cold milk

1 cup/250mL Balkin yogourt or Greek yogourt or sour cream

1 pkg 3.4 oz/102g instant vanilla pudding mix

2 cups/500mL heavy whipping cream (whipped)

8 cups/2L cubed angel food cake

8 cups/2L sliced strawberries

2 tsp vanilla

Instructions:

In a large bowl beat milk, yogourt, vanilla and pudding mix on low speed until thickened.

Fold in whippped cream.

Place half of cake cubes in 3 quart (2.5L) glass bowl.

Arrange a third of the strawberries around sides of bowl and over cake.

Top with half of pudding mix.

Repeat layers once.

Top with remaining strawberries and refrigerate for a minimum of 2 hours.